Monday, September 20, 2010

Caramelly. Appley. Delicious.

This is the last cake that The Cake Slice Bakers are baking from Southern Cakes by Nancie McDermott and boy was it delicious. Scratch that...it was DELICIOUS. I've been baking with the cake slice bakers for 17 months. I did miss a couple months, but overall I have baked 15 cakes with this group and this one tops my list. I'm not quite into the pumpkin baking mode just yet, but I ain't got no problem with apples. We eat apples year round (Fuji's are our favorites) but I don't bake much with them. This was a nice treat and I'll definitely be making this one again. I'm sure my mother-in-law wouldn't mind either.

Ooh, by the way, I was asked to redesign The Cake Slice Bakers badge and this is what I came up with. What do you think?

I did make a couple of changes to the recipe. Firstly, I cut the recipe in half because between the two of us, we can't finish off a 9x13-inch cake. I baked this in an 8-inch Pyrex, reduced the amount of oil, omitted the nuts and added cinnamon, because that's how I roll. I was afraid this cake would be too sweet with the glaze, but after it cooked it was almost caramel-like. Be sure to save yourself a spoon of the glaze and eat it while it's still warm-- awesome. After the cake set, the glaze did set up as a glaze and not a caramel, but it wasn't overly sweet. In fact it was so buttery despite there only being 3 Tbsp. of butter in there. This cake was so moist and not the least bit oily. The glaze settled into the cake and the whole thing tasted like a caramel apple. Insanely good. I shared half of this cake with the in-laws and we managed to stretch this cake out to three days. The good thing? It gets better with age. And is awesome warmed slightly with a scoop of vanilla.

When I first joined The Cake Slice Bakers, we baked from Sky High Cakes, then Southern Cakes and starting next month, we're moving on to a new cake book. Since we're baking from a new book (it's a secret for now) we're inviting new members to join us. If you're interested in baking along with The Cake Slice Bakers and can commit to baking one cake a month and posting it on your blog on the 20th, then please email Katie at Apple & Spice 1).your name2).blog name3).blog URL to appleandspice[AT]hotmail.co.uk with ‘Cake Slice Member’ as the subject and she will contact you with the details of how to join. You have until October 20th to sign up. I hope to be baking with some of you next month!

I am so excited Monica!!! Not only for this d'lish cake (going to make it ASAP!) but also because of the news/info you gave on joining the Cake Slice Bakers!!! I so want to join! I look forward to hearing back from Katie with excitement and anticipation. :-)

I think you could just have posted the photo of the cake. It speaks for itself. I can see how moist it is. I can almost taste it--well, that's too much of a stretch but I will be tasting it very soon!! I'm always a little leery of cutting a cake recipe in half but it worked and it's good to know.

Sorry I missed your poll, I would love to join a bake-a-long group. If the cake slice bakers are continueing I would also like to join them. If you could forward the information to me I would really appreciate it.

Oh my gosh.. I just started reading your blog today and I am hooked... that cake looks amazing.. as does everything else you've baked. I just want to eat right off your page! I am definitely joining the cake slice bakers.. sounds like a blast!

This cake looks delicious! I'm really debating if I should join the cake slice group - it sounds so fun! But do I really need a cake each month? Hey, i"ve been wanting to work on hospitality, so maybe this could be good :)

I am trying so desperately hard not to run right into the kitchen and make this cake right now! OMG! This looks SO good. I'm going to have to try it next week for sure. I have some peaches that need to be loved first.

I just may have to join that group. It sounds like fun! Thanks for sharing!!

Monica,Thank you for your beautiful blog. I just finished making this cake for a coffee I'm hosting tomorrow. I am an American living in Geneva, Switzerland, and once a week, a group of us North Americans (US citizens and Canadians) get together for coffee. It helps us get through the week:) Thanks for gracing our table with the recipes you share!

Made the apple cake this weekend. The glaze MAKES the cake--or skip the cake and just double the glaze recipe and drop spoonfuls onto waxed paper! The cake keeps very well and tastes even better the next day. Good cake for a fall weekend with friends--can be made the day before and slightly warmed for dessert after dinner (use the heavy cream leftover from the glaze for a whipped cream topping) and then the cake is a packable snack for an outing the next day or as a treat with coffee at breakfast.

Yum..yum...yum...I have already made this 2 times since you've posted this and received rave reviews both times!!

Super simple to whip up, and I love when it is all ingredients I usually have on hand anyway :)

My batter was extremely thick both times(before adding the apples and nuts), even though I double checked my measurements...so I added about 1/2 cup of water and it worked perfect! Although I just thought some apple juice or cider might be even better ;)

I made this yesterday and it was a huge hit!! You wont believe what I did though. I cooked the glaze way to long and it hardened like glass on top! LOL We all laughed as I cut into it and the topping broke into a million pieces..and then we laughed even harder as we ate it. We made the most loud crunching sounds..like the scene from Christmas Vacation where they were eating the super dry turkey..LOL

It was super delicious though and I will be making it again and making sure the glaze comes out right this time!

Big thanks from an American mom living in the Netherlands : ) It's dishes like this that remind us of home..warm and comforting.

Made this last night and it sent me back to elementary school with the caramel topping. They used to put it on cinnamon rolls and it is delightful!!! The cake is so flavorful and screams fall, which I love. Thanks for sharing...another keeper! ~Brenda

Just wanted to say that your blog is amazing and that I made this cake a couple months ago and my whole family loved it!I showed my family your blog and we wanted to congratulate you!You're an amazing cook :D

This cake was so delicious. I tend not to leave comments on recipe posts for some reason...mostly laziness I'm sure. But, I just had to thank you for this recipe! It was one of the best desserts I've ever had. Everyone who has tried it (co-workers, family, friends) has been in awe. I've already had multiple requests for the recipe and it's only been 4 days since I made it for the first time. I'm sending everyone here! Thank you!!

Oh my, your recipes are a diabetics nightmare, but holy moly, soooo good!! However, I'm a good sport, I don't let my diabetes interfere with feeding my non-diabetic family and friends, but I will take just a nibble or two!!

Love your site and will now become a regular...found you over at Pinterest...what a great site, right???

Will now copy and paste this recipe of shear deliciousness and think I'll make it for one of my Thanksgiving desserts!!

I found this yesterday and decided I just had to make it. I know hubby won't have much but that just means that much more for me.

I have it baking now, but the batter was amazing. The only modification I'm going to make is the heavy cream. I don't have any and I don't feel like going out in the rain to get any, so I'm going to try condensed milk.

Although I used up all the apples from our tree, I am always on the look out for new apple recipes...This cake with its camel sauce looks yummy!Thank you too for the printable version...makes it easier to copy.Grace

This recipe spells awesomeness! thank u for sharing! On a note: the batter was a little thick, hence I added 4 Tbsp of whole milk and a tad more oil. I also used some cinammon sugar to coat the apples before mixing into the batter. Sugar was also cut down to 3/4 cup since there's the superb caramel glaze. I'm really so in love with this cake! will definitely be trying other recipes from you! Thank u once again!

Sandee- simply double the ingredients and bake in a 9x13- inch pan at the same temperature. You will have to cook it longer though so keep an eye on it. It's done when a toothpick inserted in the center comes out clean. Double the glaze and make as directed.

Made this cake today and we are really enjoying it. I like cakes that are in 8 x 8 pans. I make a very similar apple cake only more oil less eggs and sprinkled with cinnamon/brown sugar combo. Although they are so close to the same they are such different tastes..thanks for this recipe...we love it!

This cake looks so yummy! The photo just jumps out at you. I just discovered your site tonight from Pinterest and will be back when I have more time. I live inDallas and am self employed, so I am always home and enjoying my freedom.

I just made this cake and wow, it is delicious! I used about 2 cups of chopped apples and substituted applesauce for the canola oil. I suggest adding the vanilla to the caramel glaze after it's done cooking on the stove so that the vanilla flavor doesn't cook out of it. Other than that, superb recipe!

What an amazing cake! I've made it twice now: the first was eaten here at home, the second I made for a friend whose daughter passed away. She thanked me profusely and told me her family devoured it; know that this superb little cake brought the littlest bit of comfort to a grieving family. Note: if you over-boil the brown sugar glaze it will turn rock hard when it cools and you'll have to "crack" through it to get your piece of cake (don't ask how I know this ;-)

Holy fall amazingness! I was beyond thrilled to locate your current recipke by way of pinterest. Now, the wedding cake influences cooker and also the entire home smells like spicey fall tastes : thanks a lot!rs gold for saleFFXIV CD Key

I just made this and it's delicious. The only thing is that my glaze didn't look like the photo. It was thinner and glossy. Most of it absorbed into the cake. I didn't have heavy cream so I used milk and that might have caused the difference. I will be making this again.

HOLY CRAP!! I had a couple apples that either needed to be used or tossed and then...I found this recipe and had to try it!!! I just took it out of the oven and the whole house smells incredible! Not sure I can wait til its cool enough not to scald the entire surface of my mouth!! lol Ty for a great recipe!!

We dehydrated apples this summer and wanted to find a fun way to use them rather than the typical munch from the bag. Chopped 1 cup, added 1 cup water, and cooked in microwave for 6-minutes. I used these in your recipe and we have a winner! I might try this with our peaches as well. Thanks!

Hi I was wondering if you have a recipe for a Brown Sugar frosting as my grandmother used to make one when I was little & it was not a glaze it was as if she just put the brown sugar on the cake, it was great.

Just popped this in the oven and I noticed others have posted about how thick the batter was, mine looked more dough like than liquid.They all added liquid, but I didnt. Thinking it was more a bread like cake, so it would be ok.I hope it turns out as good as everyone elses sounds, I am supper exited to see the results!

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Welcome To My Blog

My name is Monica and I'm a stay at home mom living in central Texas. I like to cook, but baking is my passion. I am an (obsessive) collector of cake stands, cookbooks and bakeware. I make lots of yummy treats and often share my sweet creations with friends, family and anyone else who is willing to be my guinea pig. I have lots of recipes in the archives so I hope you'll stick around for awhile!

All photos are mine unless otherwise noted. Feel free to Pin whatever photos you'd like on Pinterest, but please ask prior to using them on other blogs or websites.

If you have a question or comment, please feel free to Email Me. I'd love to hear from you!